I can’t make a Waldorf salad without thinking of the famous ‘Faulty Towers waldorf salad episode’ (if you are too young it’s worth a watch when you have a minute) and because of that I always make my kids ask for it in an American accent, which makes them mad but makes it more fun for me. Of course my reply is always … “There’s no celery, there’s no grapes. Walnuts! That’s a laugh! Easier to find a packet of sliced hippopotamus in suitcase sauce than a walnut in this bl@%dy kitchen!” Giggles, anyway, watch the clip, eat the salad, laugh a little to yourself.




Just a mid-week dinner? Ditch the lettuce bowls and serve as is. Change it up a little with pecans and red capsicum.

½ cup walnut pieces
1 green apple
1 red apple
zest of 1 lemon
1 tablespoon lemon juice
3-4 sticks celery (about 2 cups sliced)
½ cup green grapes
1/4 cup homemade mayo
1 tablespoon wholegrain mustard
2 baby cos lettuces



Toast the walnuts in a small frying pan on a medium-high heat. Watch carefully and shake the frying pan to brown both sides of the nuts. Then when golden in colour, (after about 5 minutes) remove from the pan and leave to cool.

Core and dice the apples, and put them into a medium sized bowl. Grate over the lemon zest and drizzle the lemon juice all over, toss to mix the juice through.

Slice the celery, and cut the grapes in half (remove seeds if there are any) and add to the bowl. Add the mayo and mustard and mix gently to combine.

Peel the lettuce leaves off, wash, dry and lay on a plate. Spoon the salad mixture into each leaf and sprinkle with the walnuts.

Chill until you are ready to serve.

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